Professional Cooking

Starting in the Fall 2022 Session, Cooking Classes will be held TWICE a week,

every Tuesdays and Wednesdays

Part 1: Professional Cooking

Class 1:  Outline, Intro to the Food Service Industry, Culinary Terminology, Mise en Place
Class 2:  Safety & Sanitation, Basic Nutrition, Stocks
Class 3:  Measurements, Conversions, Basic Baking
Class 4:  Knife Skills 1
Class 5:  Knife Skills 2
Class 6:  Salads & Salad Dressings, Leafy Green Identification
Class 7:  Stocks & Thickeners
Class 8:  Soups
Class 9:  Mother Sauces
Class 10: Egg Cookery & Breakfast Preparation

Part 2: Professional Cooking

Class 11: Potatoes & Other Starches
Class 12: Chicken Part 1
Class 13: Chicken Part 2
Class 14: Vegetables and Produce Identification & Preparation
Class 15: Vegetables Part 2
Class 16: Grains
Class 17: Pizza
Class 18: Pasta Part 1
Class 19: Pasta Part 2
Class 20: Yeast Breads/Sandwiches & Puff Pastry

Part 3: Professional Cooking

Class 21: Fish Preparation  Part 1
Class 22: Fish Preparation –Part 2
Class 23: Meat Preparation Part 1
Class 24: Meat Preparation Part 2
Class 25: Appetizers
Class 26: Wine Tasting
Class 27: Mollusks & Cephalopods
Class 28: Crustaceans (Lobsters, Crabs, Soft-Shell Crab, Shrimp & Crayfish)
Class 29: Game Identification & Preparation
Class 30: Basic Asian Cookery Part 1

Part 4: Professional Cooking

Class 31: Basic Asian Cookery Part 2
Class 32: Mexican/Southwest
Class 33: Sausages, Pate & Terrines
Class 34: Advanced Vegetable
Class 35: Menu Planning
Class 36: Food Costing, Quantifying, Purchasing & Organization
Class 37: Banquet Production
Class 38: Banquet Production
Class 39: GRADUATION
Class 40: GRADUATION

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Additional Activities may include (COVID restrictions permitting):  Guided tour of LA Wholesale Produce Market, Chinatown, Grand Central Market, Tour of Santa Monica Farmers Market, and various kitchen facilities.

The ACE Professional Cooking Program includes 40 in class sessions, externships and complete school uniform.  A diploma is awarded to those who complete all requirements and pass the final project.  We reserve the right to change class order, topic, recipes/techniques or tours as listed due to unforeseen circumstances such as unavailability of ingredients, guest instructor/speaker cancellation or other emergencies.

      Evening Section Hours:   6:00 pm – 11:00 pm

*Morning Section Hours:  9:00 am-2:00 pm

*(to accommodate overflow from Evening Section)

To register:  Call (818) 887-CHEF (2433)    

Visit our website at:  www.academyofculinaryeducation.com

We accept:  Zelle, Venmo (@ACE-ChefCece) & Major Credit Cards